When Michael Wild opened Bay Wolf in 1975, he created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, his restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated in a cozy, vintage Victorian in Oakland, Bay Wolf proves that comfortable, friendly ambiance and delicious world-class dining can-and should-go hand in hand. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, THE BAY WOLF COOKBOOK brings together over 100 recipes that showcase its robust, down-to-earth sensibilities-a unique blend of California and Mediterranean cuisines, tinged with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows Bay Wolf through the seasons, making its striking brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook.